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Lentil & Veggie Stuffed Sweet Potatoes

Nutrient Highlights: Lentils (Protein, Fiber), Sweet Potatoes (Vitamin A, Beta-carotene), Spinach (Iron, Vitamin A)

Ingredients:

  • 4 medium sweet potatoes
  • 1 cup cooked lentils (or 1 can, drained and rinsed)
  • 2 cups fresh spinach
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 cup diced tomatoes (canned or fresh)
  • Salt and pepper to taste
  • Fresh coriander or parsley for garnish (optional)

Instructions:

  1. Preheat oven to 200°C. Pierce sweet potatoes with a fork and bake for 40-50 minutes, until soft.
  2. While potatoes bake, heat olive oil in a pan over medium heat. Add onion and garlic and sauté for 3-4 minutes until soft.
  3. Stir in cumin and smoked paprika, followed by the cooked lentils and diced tomatoes. Simmer for 5-7 minutes. Add spinach and cook until wilted. Season with salt and pepper.
  4. Once the sweet potatoes are cooked, slice them open lengthwise and fluff with a fork.
  5. Stuff the sweet potatoes with the lentil and veggie mixture. Top with fresh herbs and serve warm.

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